Ingredients
Scale
- 8 oz (226g) cream cheese, softened
- 3.4 oz (1 box) instant cheesecake pudding mix
- 1 cup (240ml) French vanilla liquid coffee creamer
- 1 lb (450g) fresh strawberries, hulled and sliced
- 12 oz (340g) fresh blueberries
- 4 large ripe bananas, sliced
- 1/4 cup (60ml) lemon juice
Instructions
- Prep the fruit: Wash and slice the strawberries. Rinse blueberries. Peel and slice bananas, then toss them with lemon juice to prevent browning. Set all fruit aside.
- Make the cheesecake base: In a large mixing bowl, beat the softened cream cheese until smooth. Add the dry cheesecake pudding mix and blend until well combined.
- Add the creamer: Gradually mix in the French vanilla creamer. Beat until light, fluffy, and fully incorporated.
- Fold in the fruit: Gently fold the strawberries and blueberries into the cheesecake mixture. Lastly, add the bananas.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour before serving. Serve chilled and enjoy!
Notes
- For best results, serve the same day you prepare it.
- You can swap bananas for mini marshmallows if you’re worried about browning.
- Use sugar-free pudding and light creamer for a lower-calorie option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 24g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: patriotic fruit salad, 4th of July dessert, no-bake cheesecake salad, summer berry salad, creamy fruit salad